Shallot and Potato Cake
This simple recipe is so versatile and would be a great accompaniment to almost any dish.
Delicious as an alternative to roast potatoes to accompany a traditional Sunday lunch and ever so easy to prepare ahead and reheat.
Serves: 6 as a side
Preparation Time: 20 minutes
Cooking Time: 70 minutes
4 large potatoes
4 large echalion shallots
1 tbsp olive oil and 1 tbsp butter
1 tsp butter for greasing
1 egg, beaten
2 tbsp sour cream
What to do:
Bake the potatoes in their skins in a 200⁰c oven for an hour or more until fully cooked through. Allow to cool.
Peel and slice the shallots and sauté over a low heat in the oil and butter for up to 40 minutes until soft and golden.
Meanwhile, halve the cool potatoes and scoop the flesh out into a bowl, break up with a fork. Add the beaten egg, sour cream and a grating of nutmeg and season. Add the cooked shallots and gently mix.
Grease a cake tin with butter and tip the mixture in.
Bake for 30 minutes or until golden.
Remove and leave to cool slightly before running a knife around the edge and turning out. Dress with a few thyme leaves.
Recipe courtesy of UK Shallot
Melina - Assistant Editor
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